PUMPKIN CUPCAKES

Makes 12 Prep 5 min

Bake 15 min

125g butter, softened

¾ cup (180ml) castor sugar

1 tsp (5ml) vanilla essence

2 eggs

1 cup (250ml) self-raising flour, sifted

½ cup (125ml) milk

500ml ‘Frosty’ Vanilla Frosting

For the fondant pumpkins

2ml pink food colouring 100g store-bought white fondant icing

1 Preheat the oven to 180°C, and line a 12-hole muffin pan with cupcake cases. Place the butter, sugar and vanilla in a food processor and blitz until light and fluffy.

2 Gradually add the eggs and beat well using a spoon. Then add the flour, stir in the milk and mix well.

3 Spoon the mixture into the cupcake cases in the muffin pan. Bake for 15 minutes or until a skewer comes out clean. Once the cupcakes have cooled, ice the tops with the Vanilla

Frosting.

4 To make the fondant pumpkins,add the colouring to the icing and knead well till the colour is even.Roll little balls and use a toothpickto make indentations.

5 Decorate the iced cupcakes withthe fondant pumpkins.

#pumpkin #cupcakes